Recipe: Appetizing Stuffed Bell Peppers

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Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired. You can cook Stuffed Bell Peppers using 32 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Stuffed Bell Peppers

1. You need 2 of large bell peppers.
2. You need of Stuffing:.
3. You need of Stuffing:.
4. Prepare 3 c of rice vermicelli.
5. Prepare 3 c of rice vermicelli.
6. Prepare 1 tbsp of vegetable oil.
7. It's 1 tbsp of vegetable oil.
8. You need 1 tsp of mustard seeds.
9. Prepare 1 tsp of mustard seeds.
10. You need 1 tsp of fennel seeds.
11. It's 1 tsp of fennel seeds.
12. Prepare 1 of pich asafetida.
13. You need 1 of pimch asafetida.
14. Prepare 2 c of curry leaves1.
15. It's 1.4 c of curry leaves.
16. Prepare 1 tbsp of ginger garlic paste.
17. You need 1 tbsp of ginger garlic paste.
18. You need 1 tbsp of chopped green chilies.
19. It's 1 tbsp of chopped green chilies.
20. Prepare 1 tsp of turmeric powder.
21. You need 1 tsp of turmeric powder.
22. You need 1 c of chopped onions.
23. You need 1 c of chopped onions.
24. It's 2 c of frozen peas and carrots.
25. You need 2 c of frozen peas and carrots.
26. Prepare 1/2 c of chopped cilantro.
27. It's 1 tsp of curry powder (homemade with spices).
28. Prepare to taste of Salt.
29. You need 1/2 c of chopped cilantro.
30. Prepare 1 c of shredded low fat cheese.
31. It's to taste of Salt.
32. It's 1 c of shredded low fat cheese (optonal).

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. Drain and rinse in cold water; set aside.

Stuffed Bell Peppers step by step

1. Add enough boiling water just to cover vermicelli in a bowl. Cover. When the vermicelli gets soft (about 4-5 minutes) drain water. Set aside. Cut the bell pepper into two halves. Scoop out the seeds. Blanch the peppers by immersing them in boiling water (about 4 minutes), remove peepers and immerse them in ice cold water, about 5 minutes, and drain..
2. Pop mustard and cumin seeds in hot oil in a heavy skillet over medium heat, about 2 minutes. Stir in ginger paste, green chilies, turmeric and onions, continue cooking until the onions brown, about 4 minutes..
3. Pop mustard and fennel seeds in hot oil in a heavy skillet over medium heat, about 2 minutes. add asafetida and curry leaves. Stir in ginger paste, green chilies, turmeric and onions, continue cooking until the onions brown, about 4 minutes..
4. Add peas and carrots, and cook until the vegetables soften, about 5 minutes. Add the soaked vermicelli, mix them together, about 2 minutes. Add curry powder, salt to taste and mix thoroughly. Continue cooking over low heat, about 2 minutes. Stuffing is ready.
5. Add peas and carrots, and cook until the vegetables soften, about 5 minutes. Add the soaked vermicelli, mix them together, about 2 minutes. Add curry powder, salt to taste and mix thoroughly. Continue cooking over low heat, about 2 minutes. Stuffing is ready..
6. Stuff bell peppers, top them with cheese, and cook in a microwave oven until cheese melts, about 6-8 minutes. Alternatively you may place stuffed bell peppers on a greased heavy iron skillet, cover, cook over stove, with simmering heat until cheese melts-about 6-8 minutes. Topping with cheese is optional. Cool to room temperature prior to serving..

In a large skillet, saute onion and garlic in oil until tender. Stuffed bell peppers are a classic comfort food with rice, ground beef, a few savory seasonings, topped with tomato sauce. Growing up, this was one of my favorite meals. Now that I'm an adult, it's one of my go-to recipes whenever I need something quick, easy, and delicious! It's a complete meal wrapped in a sweet bell pepper.